Fabulous Fermentation Photo Album

recent ferments

jessica — Sun, 13 Sep 2009 22:27:13 GMT

From left... sauerkraut, mustard, blueberry jam, ginger-carrots, mint chutney.

the large size pickling jar available from the Wok Shop in SF

janeO — Sun, 05 Apr 2009 16:44:19 GMT

Tane Chan of the Wok Shop had been searching for years for a source of fermenting jars with a moat to sell in her shop and just found these made in a remote villiage in Shanhai. She is as ecstatic to have finally found these beautiful jars to sell as I am about experimenting with fermenting in a smaller size container than the huge Harsch crock I happily use. The 2 sizes are: large, 132oz, @11.5" tall X 7.5" diameter for 19.99 (@1 gallon size) small, 84oz, 9.5" X 6.5"diameter for 14.95 These glass jars have no weights (so excellent with the Harsch) so I used a plastic bag filled with water to weigh down the new batch of sauerkraut I made in it tonight. The opening at the mouth of the jar is @4" wide. The Wok Shop is a retail vendor of functual wonders and the cool and unusual for your kitchen. The prices are quite reasonable for everything there. They also ship. www.wokshop.com 718 Grant Ave, San Francisca, CA 94108 415-989-3797 or 888-780-7171 info@wokshop.com I have no connection to the Wok Shop other than as a shopper.

Brewing

Astrid — Sun, 08 Jun 2008 13:45:21 GMT

Furthest left is red cabbage sauerkraut, in the middle are pickles, and the the right is cabbage/garlic/carrot/seaweed sauerkraut...delicious!!!

Mashing

Astrid — Sun, 08 Jun 2008 13:42:35 GMT

Setting up to make Sauerkraut

Astrid — Sun, 08 Jun 2008 13:41:14 GMT

my sourdough runneth over

Linda — Sun, 13 Jan 2008 06:49:06 GMT

My parnter took this picture after he found the sourdough overflowing....smile.

bean carrot and seaweed ferment

goddessDi — Sun, 12 Aug 2007 05:13:58 GMT

This is my favorite!

sourdough, kombucha, kefir, rejuvelac

girlmark — Wed, 11 Apr 2007 08:18:16 GMT

yes, kombucha mother isn't supposed to be on the bottom. This one is just too big for it's jar and doesn't float easily when refilled. Rejuvelac is a drink made from fermenting sprouts in water to make a tangy acidophilus-filled drink. The stuff on the left is sourdough starter, and the white one is kefir.

my grow room:)

[Error generating content] — Fri, 02 Mar 2007 04:28:21 GMT

thems my kombuchas on the side and kifer in the middle. This is black tea on the right and white tea on the left. The white is fizzing lots:)))

Kombucha Brewing Process

Kombucha_Expert — Wed, 14 Feb 2007 22:58:30 GMT

Kombucha takes 7-14 days to ferment, and each batch produces another "baby" mushroom. "Baby" does NOT refer to the size of the mushroom, only that it has grown during the process of fermentation. Here are several batches in a controlled environment of 77 degrees and were brewed for 12 days, plus 2 additional days after being bottled. Then they were refridgerated, and local buyers stop by to pick up anywhere from 12 oz. to 1.5 liters of the actual Kombucha Tea. I am located in Port Saint Lucie, Florida. For more info, contact me at naturalkombucha@mac.com

Wild Crafted Mead

David — Sun, 30 Jul 2006 04:48:29 GMT

Lots of Mead - 2001

The benevolent tara culture ...

Dionysus — Tue, 16 May 2006 21:33:37 GMT

C:\Documents and Settings\Owner\My Documents\Google Image Result for http--users_bestweb_net-~om-kmi

Astrid — Fri, 09 Dec 2005 17:02:09 GMT